Ingredients:
3 to 4 average eggplants with or without the peel cut into strips of 1 (one) cm
2 red bell peppers cut into strips the same size of eggplants
1 yellow pepper cut equal to red
1 cup (tea) of chopped celery, thinly sliced
1 cup (tea) only white part of leek cut into rodelinhas
1 cup (tea) of chopped parsley to the stem
1 cup (tea) of onion, thinly sliced
1 cup (tea) black olives pitted or (200gsm).
1 cup (tea) or the like seedless raisins
½ cup (tea) snoubar (pinholes)
2 tablespoons (soup) and filled with capers
Spices:
1 cup balsamic vinegar
½ cup extra virgin olive oil
salt to taste in moderation
a handful of oregano
1 teaspoon (tsp) grated ginger
1 tablespoon (coffee) ground cinnamon
1 pinch ground cloves
Way of preparing:
Place the form into layers:
The eggplant peppers, leeks, celery salt already on the way, interspersing the raisins, olives, capers and oregano, ginger, cinnamon and ground cloves, and the remaining ingredients.
Then pour the vinegar and oil, mix well.
Cover with aluminum foil form.
Bring to 180 ° C preheated oven for one (1) hour or two, i.e., until the eggplants are cooked.
Serve hot or cold. As antipasto - (first course).
Serves to accompany pasta (pasta).
Fits afternoon snack with toast.
Note:
Caponata is a dish of Italian origin.
If you can put ½ teaspoon sugar or honey.
I do not put neither sugar nor honey.
I leave the peeled eggplant sauce for 6 hours, do not put salt or vinegar, takes all the acidity.
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